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Holiday Fruitcake-Verallo

Author/Submitted by: "Lee J. Verallo" <ax@DURIAN.USC.EDU.PH>
Servings: 1
Categories: Cakes / Desserts / Nuts

    -----Dry Ingredients-----
2 1/2  Cups  All-Purpose Flour
1/2  Teaspoon  Baking Powder
1/2  Teaspoon  Mace
1/2  Teaspoon  Cloves
1/2  Teaspoon  Cinnamon
1/2  Teaspoon  Nutmeg
1/2  Teaspoon  Allspice
2  Cups  Mixed Glace Fruits
1  Cup  Raisins, or sultanas
1/2  Cup  Chopped Prunes, or dates
1  Cup  Walnuts, chopped
1  Cup  Pecans, chopped
1/2  Cup  Cashew Nuts, chopped & toasted
    -----Wet Ingredients-----
1  Cup  Butter
1 1/2  Cups  Brown Sugar, (not packed)
5  Large  Eggs
1/4  Cup  Brandy
1/2  Cup  Honey
1/2  Cup  Molasses

Mix all the dry ingredients; sift 2 times; set aside Mix fruits thoroughly. Set aside. Cream the butter; add the brown sugar. Beat till light and fluffy. Add eggs one at a time. Add the mixed dry ingredients and the brandy, honey and molasses. Mix thoroughly until batter is smooth. Add all the fruits and nuts lastly. Blend well but do not over beat. Bake in a 300F oven for at least an hour or your cake tester comes out clean. While warm,drip brandy on top of cakes. I decorate my fruitcakes with cherries (red/green), whole walnuts, pecans and snipped prunes after they come out from the oven. Then, I drip the brandy over the cakes. Cool al least a day before wrapping in foil. NOTES: Here's one recipe of a real nice fruitcake - it's for a small pan, which you requested (will also fit 3 small loaf pans.) It doesn't have fruit peels. Anyway this type keeps and will remain moist (I keep it well wrapped inside the vegetable bin of my ref.) I bake a lot of these fruitcakes at least two months before Christmas. I do hope you will give me a feedback when you find time to bake this and will learn to like it.

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